Editing Larousse Gastronomique (section)

==Background==
The first edition (1938) was edited by [[Prosper Montagné]], with the collaboration of Dr Alfred Gottschalk,<ref>{{Cite book |url=https://books.google.com/books?id=9pFxDwAAQBAJ&q=Gottschalk+Prosper+Montagn%C3%A9&pg=PA155 |title=Food Culture in Belgium |first=Peter |last=Scholliers |date=30 November 2008 |publisher=ABC-CLIO |isbn=9780313344916 |via=Google Books}}<br>- {{Cite web |url=https://books.google.com/books?id=AVUPyAEACAAJ |title=Larousse gastronomique |first1=Prosper |last1=Montagné |first2=Alfred |last2=Gottschalk |date=29 June 1938 |publisher=Larousse |via=Google Books}}<br>- {{Cite book |url=https://books.google.com/books?id=AcWIDwAAQBAJ&q=Gottschalk+Prosper+Montagn%C3%A9&pg=PT172 |title=Classic Cheese Cookery |first=Peter |last=Graham |date=29 August 2008 |publisher=Grub Street Publishers |isbn=9781909808850 |via=Google Books}}</ref> with prefaces by each of the author-chefs [[Georges Auguste Escoffier]] and {{ill|Philéas Gilbert|fr}} (1857–1942).<ref>{{Cite web |url=https://data.bnf.fr/fr/12123254/phileas_gilbert/ |title=Philéas Gilbert (1857–1942) |publisher=Bibliothèque nationale de France |language=fr}}<br>- {{Cite web |url=http://www.foodreference.com/html/wphileasgilbert.html |title=Phileas Gilbert: Who's Who in Food History |website=Food Reference}}<br>- {{Cite web |url=https://katalog.vfu.cz/authorities/1000049991 |title=Gilbert, Philéas, 1857-1942 |publisher=Knihovna/University Library}}<br>- {{Cite web |url=http://www.kapandji-morhange.com/html/fiche.jsp?id=10927798 |title=Cuisine: Ensemble de 7 ouvrages. – RISSET |quote=GILBERT (Philéas). La cuisine de tous les mois. 2e éd. Paris, Goubaud, 1898. In-8, XIV-710 p., nomb. figures, percaline verte éditeur.Second livre de cuisine de Philéas Gilbert (1857–1943), collaborateur d'Escoffier et qui participa à la rédaction des principaux livres de ce grand chef. Édition augmentée de 140 recettes, soit 840 au total.Soit 7 volumes. |publisher=Kâ-Mondo |language=fr}}</ref> Gilbert was a collaborator{{cn|date=June 2020}} in the creation of this book as well as ''[[Le Guide Culinaire]]'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes", and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes."<ref>James, 266–68</ref>

The third English edition (2001), which runs to approximately 1,350 pages, has been modernized and includes additional material on other [[cuisine]]s. It is also available in a concise edition (2003). A new, updated and revised edition was released in October 2009, published by [[Hamlyn (publishers)|Hamlyn]] in the UK.<ref>{{Cite book |url=https://books.google.com/books?id=RkaNPgAACAAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia |last=Robuchon |first=Joël |date=2009 |publisher=Hamlyn |isbn=9780600620426}}</ref>